Pork in Pineapple Sauce

Cook pork fully until no pink remains. Blend it into a smooth puree or shred it very finely, then moisten it with breast milk, formula, broth, or a vegetable puree so it isn't dry. Pork brings protein and zinc, useful nutrients at this age. Serving it alongside a vitamin-C food, like a little tomato or pepper puree, helps with iron absorption. Add no salt.

Garlic adds depth to early meals without any salt. Finely mince or mash a small amount and cook it soft into purees, mashed vegetables, beans, or sauces. It is a seasoning rather than a finger food, so a little stirred through a dish is all a baby needs. Skip raw garlic and whole cloves at this stage.

Onion is usually a flavor base rather than a food on its own at this age. Cook it down until very soft and blend it into purées, mashes, or sauces. Raw onion is sharp and firm, so keep it out for now.

Use a ripe, sweet pineapple. Cut off the skin and the tough fibrous core, then purée the flesh smooth or offer a soft finger-length spear the baby can hold. The flesh is stringy, so keep it well mashed or in long soft strips rather than small chunks at this stage.

Stir a small drizzle of olive oil into a smooth purée or soft mash to add calories and richness. Use it as a cooking fat for vegetables or grains, or fold a little into the finished food just before serving.